Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

Food grade sunflower oil was microencapsulated using cold water fish gelatine (FG)–gum arabic (GA) complex coacervation in combination with a batch stirred cell or continuous pulsed flow membrane emulsification system. Oil droplets with a controllable median size of 40–240μm and a particle span as l...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food research international 2013-08, Vol.53 (1), p.362-372
Hauptverfasser:	Piacentini, Emma, Giorno, Lidietta, Dragosavac, Marijana M., Vladisavljević, Goran T., Holdich, Richard G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biopolymers Cold water Complex coacervation Crosslinking Droplets Fat industries Fish Fish gelatine Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Gum arabic Helianthus Membrane emulsification Membranes Microcapsules Oil encapsulation Shells Stress concentration
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!